Produktdetaljer
ISBN
9781466556430
Publisert
2014
Utgave
4. utgave
Utgiver
Taylor & Francis
Språk
Product language
Engelsk
Format
Product format
Digital bok
Forfatter
Digital bok /
2014
/ Engelsk
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It has been nearly a decade since the third edition of Engineering
Properties of Foods was published, and food structure/microstructure
remains a subject of research interest. In fact, significant
developments have taken place in the area of high pressure processing
(HPP), which has been approved for pasteurization of food by the Food
and Drug Administration.
Les mer
It has been nearly a decade since the third edition of Engineering
Properties of Foods was published, and food structure/microstructure
remains a subject of research interest. In fact, significant
developments have taken place in the area of high pressure processing
(HPP), which has been approved for pasteurization of food by the Food
and Drug Administration.
Les mer
Produktdetaljer
ISBN
9781466556430
Publisert
2014
Utgave
4. utgave
Utgiver
Taylor & Francis
Språk
Product language
Engelsk
Format
Product format
Digital bok
Forfatter